If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Welcome to CycloneFanatic.com. I notice you haven't taken the time to register yet, now is as good of time as any:)

Re: Prime Rib Prep/Cooking

I don't get fancy. Salt, pepper and a little garlic powder on the outside. Sear it in a pan and then into the oven until medium rare. Let it sit for 20 minutes before cutting. I don't mess with good meat too much.

Re: Prime Rib Prep/Cooking

you can thank me later.

Go to Sams Club, I am sure you can get this at other places. Get some Beef stock Paste. Take that and rub it all over the prime rib. Then preheat your oven as high as it will go. Put the PR in at 500 for 8 minutes. Turn it down to 325. Cook until center of PR is approx 120. Pull it and let it sit for a half hour.

Re: Prime Rib Prep/Cooking

Originally Posted by Clonefan94

I don't get fancy. Salt, pepper and a little garlic powder on the outside. Sear it in a pan and then into the oven until medium rare. Let it sit for 20 minutes before cutting. I don't mess with good meat too much.

Re: Prime Rib Prep/Cooking

Opposite of what was posted earlier, start low, finish hot. (the other way is fine too)

I just did one on my Traeger on Sunday, used a dry rub, smoked for an hour (about 150 temp...would be hard to do on a weber) then finished it at 325 until I pulled it with internal of 140 (of course it coasted to about 150). As others have said, wait for slicing. When using an internal thermometer, I wait until it starts dropping back down on temp before slicing, but a 1/2 hour is probably about right.

Re: Prime Rib Prep/Cooking

This year I'm making 2 prime ribs for different sized events. I bought a whole rib roast and cut it into a 3 bone and 4 bone roast.

I dry aged them in my meat fridge (that's a whole different story), the one I cooked yesterday aged for 10 days and the other one will be cooked Friday night. The night before cooking I trim off all of the dried out bad meat. The 3 bone roast started at 7 lbs then I trimmed 15 oz off. I forgot to get a final weight before cooking. After trimming I lightly rubbed in oil and coated with Montreal steak seasoning.

I cook the roast in my propane smoke with very light smoke. I use a mix of oak and cherry woods. My smaller roast took about 4 hours at 225-250* to get to 120* IT. Since it was early I wrapped in foil then held in a cooler for an hour and it rose to 132* IT. When I was time to eat I put it out on the screaming hot grill to crisp up the bark. That was a total of about 10 min for all sides.

After the grill I brought it in and trimmed of the bones then sliced. I was able to get four 3/4" steaks then thinly slice the rest to make enough leftover sandwiches for 4.

This is probably my 4th or 5th roast cooking this way and it keeps getting better every year.

Re: Prime Rib Prep/Cooking

I agree keeping it simple, but one of my favorites is to grate fresh horseradish (Open the windows) and coat the top of the roast in the oven. The horseradish roasts and mellows and flavors the meat. DEE LISH OUS!

All content owned by CycloneFanatic.com - All rights reserved 2005-09. By viewing this website you agree to the Terms of Service, Site Rules and Legal Disclaimer. The words, views, images and opinions expressed or provided by users do not reflect the opinions or views of CycloneFanatic.com or Iowa State University. The names, words, symbols, and graphics representing Iowa State University are trademarks and copyrights of the University protected by the trademark and copyright laws of the United States of America and other countries and are used on this web site under license from the University. Original site design, premise & construction by Jeremy Lind.